Grilled Wild tiger Prawn Scampi
Grilled Wild tiger Prawn Scampi
- 1/4 teaspoon black pepper (freshly ground)
- 3 tablespoons butter (unsalted)
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup dry white wine
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons garlic (minced)
- 3/4 teaspoon kosher salt
- 2 tablespoons lemon juice (fresh squeezed)
- 1/2 cup parsley (chopped)
- 500 grams Prawns (21 - 25 peeled, deveined, tail removed, save shells)
- 2 chunks bread (hand torn)
- Preparation
- Prepare the prawns and skewer 7 prawns per skewer.
- Cooking/Assembly.
- In a saucepan or skillet, melt butter with olive oil; heat until melted. Stir in garlic until fragrant (roughly 30 seconds) then add wine, prawn shells, salt, red pepper flakes, black pepper, and lemon juice and bring to a simmer. Let the wine reduce by half, then remove the shells. Squeeze all the liquid out of them and allow to simmer for another 2 minutes. 5. While the sauce is reducing, season the prawn skewers with salt and place directly on the grill. Cook for 1-2 minutes and flip, then cook for another minute until slightly pink (2-4 minutes total). 6. While prawns are cooking, tear apart tennis ball-sized pieces of bread. Slightly dip the bread in the sauce and toast on the grill. Close the dome and cook until toasted.
- Finishing
- Transfer grilled bread to presentation plate, then lean cooked prawn skewers against the bread. Stab the skewer into a lemon wedge and rest on plate. Swirl chopped parsley into sauce and pour hot scampi sauce over the prawns.
Wild tiger prawns are considered by some to be the perfect prawn due to their flavor and lobster-like texture
Don't let the bread drink up too much sauce. Save shells for maximum flavor in the sauce.
Storage: Best served immediately.
Nutritional Notes: Contains shellfish. Can be made gluten-free by omitting bread.